ReviewEffect of high pressure on fish meat quality - A review

- The effects of HP processing on fish meat quality are derived primarily from the effect on proteins.
- Lipids and proteins oxidation and meat discoloration are interrelated.
- Increase in moisture is related to reduced water holding capacity rather than increased protein hydration.
- There is consistency in increased hardness, despite the variability of methodologies.
- Scarce research suggested no adverse modification on sensory properties.

BackgroundHigh pressure (HP) is an effective technology in food preservation. However, in fish, changes in appearance, texture, and chemical composition of the meat can be observed in more severe conditions. Although there are proposed mechanisms to achieve these events, there is no consistency of information to conclude on all of them.Scope and approachAfter a brief overview of HP technology, their main impact of fish meat quality were reviewed considering the targeted constituents and underlying mechanisms.Key findings and conclusionsThe main changes occurred between 200 and 300 MPa leading to a partial or total denaturation of proteins. In turn, these modifications were related to the increase of pH, hardness, whitening, decrease in water holding capacity, initiation of lipids, and proteins oxidation. The proposed mechanisms for these effects are very similar, suggesting the interrelationship between them. Lipid oxidation, protein oxidation, and discoloration are enhanced by iron content of the tissues (heme or free) and, possibly, with synergic phenomena. However, there is no consistency of information on the effects of these changes on consumers' opinion. Additionally, the intensity of the changes varies according to type of fish. Research is needed to determine clearly the reaction mechanisms, evaluate the effects of these changes concerning consumers' opinion, and propose devices or strategies to minimize these changes when necessary.